S01E03 Triple Bolognese

4-5 hours inactive, 1 hour active
makes 8 servings

Recipe Notes:
*settle in, this recipe is for that Sunday dinner that you’ve got all day to cook: or cook this sauce a few days in advance!
*this recipe feeds a bunch, so make sure to invite some people to “assist”
*you can sub/exclude meats if you want, but the blend is kinda what gives the sauce “depth”, so go for it!

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup ground salami
(or any fatty meat scraps)
1 lb. ground pork
1 lb. ground lamb
1 lb. ground beef
2 Tbsp tomato paste
1/4 cup chopped garlic
1 cup white wine
1 cup marinara (store bought is ok!)
4 cups beef stock
1 cup 2% milk
pinch ground nutmeg (fresh if possible)

1. cook salami over high in dutch oven or large pot until fat is rendered
2. add carrot onion and celery and cook until onion is transparent (8-10 minutes)
3. add pork, lamb, and beef and cook until fat is rendered and meat loses red, raw color (about 3 minutes)
4. add tomato paste and fry until dark red
5. add garlic and white wine, reduce by 1/2, about 10 minutes
6. add marinara, reduce by 1/2, about 10 minutes
7. reduce heat to low, add stock, leave uncovered and reduce until thick (“chili” consistency), 3-4 hours
8. add milk, and reduce until even thicker (“mud” consistency), another hour or so
9. add nutmeg, salt and pepper to taste
10. *can be made up to 2 days in advance

Recipe notes:
*note: the quantities on this side are “per serving”
*the sauce can be refrigerated (or even frozen) and assembled a portion a time
*letting the sauce “marry” with the pasta is why restaurant pasta always tastes better!
*for the over achievers who want to include the salsa verde, chop and combine: mint, chili flake, caper, anchovy, parsley, and olive oil

1. Pasta Prep: (per serving)
2. 1/2 cup oyster mushrooms
3. 1 cup bolognese sauce
4. 1/4 cup white wine
5. 2 Tbsp butter
6. 3-4 large pieces fresh pappardelle
7. 1 Tbsp grated pecorino
8. 1 Tbsp whipped ricotta (optional)
9. 1 Tbsp salsa verde (optional)

1. bring heavily salted water to a boil (salty like the ocean!)
2. sautee mushrooms and pinch of salt over medium high in olive oil until brown (about 1 minute)
3. reduce to medium low, add bolognese, cook until warm (about 1-2 minutes, more for more portions at a time)
4. add white wine and butter, continue cooking
5. in meantime, drop fresh pasta into water, and cook until 3/4 done (about 1.5-2 minutes)
6. add pasta and spoonful of pasta water to pan, let “marry” 1-2 minutes
7. add 1/2 pecorino, stir, and plate
8. top with remaining pecorino, whipped ricotta, and salsa verde